Everything’s Better with Butter + recipe Chicken Livers with Onions and Peppers. Yum!
This came across my desk this morning. We already knew it but just to reinforce your commitment to butter here goes;
This is interesting . .. .
Margarine was originally
It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings…. DO YOU KNOW.. The difference between margarine and butter? Read on to the end…gets very interesting! Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams;compared to 5 grams for margarine. Eating margarine can increase
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and only because they are added! Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine h
And now, for Margarine.. Very High in Trans fatty acids. Triples risk of coronary heart disease …
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol) Increases the risk of cancers up to five times.. Lowers quality of breast milk Decreases immune response. Decreases insulin response. And here’s the most disturbing fact… HERE IS THE PART THAT IS VERY INTERESTING! Margarine is but ONE MOLECULE away from beingPLASTIC… and shares 27 ingredients withPAINT
These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends…..(If you want to butter them up’)!
Sauteed Chicken Livers with Onions and Peppers
Here’s a power house of nutrition. Plus it tastes good too. Serve on a bed of butter sauteed kale. Yum!
1/4 cup all purpose flour
2 teaspoons salt
1 teaspoon cracked black pepper
1 pound chicken livers, rinsed and drained
3 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 cup beer
2 pounds onions, sliced
1 large red bell pepper, seeded and sliced
Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.